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New York Cheesecake
From Dorothy McNett's recipes at www.dorothymcnett.com. A version of an original cheesecake made in NYC, made before the cookie crumb crusts or graham cracker crusts became popular for cheesecakes. Serve garnished with chocolate curls or any fruits of the season, or just serve it as it is! Yum!
1/2 teaspoon olive oil for the springform pan
1/4 cup all purpose unbleached flour
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
2 eggs, separated
1/4 teaspoon cream of tartar
1/4 cup raw sugar, divided
3/4 teaspoon pure vanilla extract or vanilla bean paste
2 tablespoons unsalted butter, melted, OR extra virgin olive oil
3 packages (8 oz. each) cream cheese
1 1/3 cups raw sugar
3 tablespoons cornstarch
1 tablespoon pure vanilla extract or vanilla bean paste
2 eggs, whisked
2/3 cup heavy cream
First make the crust. Preheat oven to 350 degrees. Spread the olive oil over the bottom and slightly up the sides of a 9 or 10 inch springform pan. In a small bowl whisk together the flour, baking powder and salt. Set aside. Separate the eggs and put the yolks in a batter bowl and the whites into another bowl. Add the cream of tartar to the egg whites and using an electric beater, beat the whites, gradually adding the 2 tablespoons sugar until light and fluffy. Set aside. Using the same beater, beat the egg yolks on high speed for about 2 minutes and then gradually add the 2 tablespoons sugar and vanilla. Remove beater and using a spoon or spatula fold the flour mixture into the egg yolks along with the melted butter or olive oil. Gently fold in the beaten egg whites. Gently spread into oiled pan and bake about 10 minutes, or until set up but not browned.
In meantime, make the filling. Place softened cream cheese (can be softened in microwave on half power 2-3 minutes, or allow it to be at room temperature for several hours) in a large bowl (batter bowl) and with a spatula blend in the sugar, cornstarch, vanilla and the eggs. Gradually blend in the heavy cream. Mixture should be smooth with very few cheese lumps! Gradually pour into the pre-cooked crust, place in oven at 350 degrees and bake 1 hour, or until it is set up and lightly browned. Leave in the oven with the oven door ajar and allow to cool for about 1 hour. Refrigerate until ready to serve.
Recipe created 2015-05-11.
